I recommend buying a prepared tile baking stone for all pizza and bread working at home. They are available at gourmet shops and specialty chef supply stores.
Preheat the oven to 400 degrees F.
Prepare the bread dough as directed, cutting the dough into 2 pieces.
In a medium-sized mixing bowl, combine the ricotta, prosciutto, mozzarella, 1 egg, and pecorino. Using a wooden spoon, stir the filling until well combined. Set aside.
Using a lightly floured rolling pin, roll the dough out into 2 rounds.
Coat the pizza paddle with the sea salt. Place 1 dough round on the paddle spread with coarse sea salt.
Spoon the filling onto the center of the dough round laid out on the pizza paddle. Using your fingers, dab a little extra-virgin olive oil all around the edge of the dough. Fold each round over itself to make a half-moon shape. Using your fingers, crimp the edges, sealing the calzone.
In a small bowl, use a fork to beat the remaining 1 egg. Using a pastry brush or your fingers, dab the top of the calzone with the egg mixture, which will help the top turn a beautiful golden brown.
Place in the oven and cook until the dough is cooked through and golden brown, about 25 minutes. Cut into 4 pieces and serve immediately.
Basic Bread Dough:
1/4 cup light red wine or white wine
3/4 cup warm water
1 package yeast
1 tablespoon honey
1 teaspoon kosher salt
1 tablespoon extra-virgin olive oil
3 cups all-purpose flour
Combine the wine, water, and yeast in a large bowl and stir until dissolved. Add the honey, salt, and the olive oil and mix thoroughly. Add 1 cup of the flour and mix with a wooden spoon to make a loose batter. Add 2 more cups of the flour and stir with the spoon for 2 to 3 minutes to incorporate as much flour as possible.
Bring the dough together by hand and turn out onto a floured board or marble surface. Knead for 6 to 8 minutes, until you have a smooth, firm dough. Place the dough in a lightly oiled bowl and cover with a towel. Set aside to rise in the warmest part of the kitchen for 45 minutes.
After 45 minutes, cut the risen dough into 2 equal pieces and knead each portion into a round. Cover again and let rise for 15 minutes. The dough is now ready to be used.
Recipe courtesy of Mario Batali